ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ НЕТРАДИЦИОННОГО СЫРЬЯ В ПРОИЗВОДСТВЕ
            БУЛОЧНЫХ ИЗДЕЛИЙ ПОВЫШЕННОЙ ПИЩЕВОЙ И БИОЛОГИЧЕСКОЙ ЦЕННОСТИ

Yu.S. Kulkova; P.K. Garkina

PERSPECTIVES OF USE OF NON-TRADITIONAL RAW MATERIALS IN THE MANUFACTURE OF BAKERY PRODUCTS OF INCREASED FOOD AND BIOLOGICAL VALUES

Authors

Yu.S. Kulkova Penza State Technological University
P.K. Garkina Penza State Technological University

Keywords:

bakery products, non-traditional raw materials, natural dressings

Abstract

The analysis of theoretical and experimental studies of domestic scientists in the field of production of bakery products with increased biological value is given.

Downloads

pdf (Русский)

Published

2017-11-29

Issue

Vol. 4 No. 3 (2017)

Section

FOOD TECHNOLOGY

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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